4.31 out of 5
8 reviews on Udemy

Home Based Catering Business Food Cost Control Part 3

Menu Costing and Catering Menu Writing. Understanding of Proper Pricing for Home Based Catering, F&B cost control.
William Morin
39 students enrolled
English [Auto]
Easily understand and calculate industry standard catering portion size and order quantity math concepts.
Determine how much food to order and how to portion per person perfectly.
How to cost a catering job or a menu item easily and to industry standards using the provided spreadsheet and explanation.
How to communicate your pricing structure to your guest as a per person price or a flat rate price.
When and how to add and calculate the cost of labor into your quote as a simplified per person price or flat rate price.
Ability to identify the best practices when pricing a catering or menu item and how to avoid common, confusing menu pricing shortfalls.
How to write an attractive menu with descriptors and value added vocabulary.
Ability to customize and attractive looking menu and effectively cost and price the menu quickly and easily for maximum customer value and profitability.
How to use our proprietary menu costing spreadsheet.

This course will teach how to effectively cost and calculate a menu for a catering job or restaurant effectively and easily.

Through this process you will learn how to calculate portions and determine how much food to order for your events for best profitability and simplicity.

I will give you step by step instructions on how to use my super simple costing spreadsheet and hold your hand every step of the way from menu proposal to final per person cost.

Expectations to learn from this course are:

  1. The ability to write an enticing custom menu for your clients using my system and easy to use menu templates.

  2. Understanding of the correct word’s to use to make every menu item seem fantastic!

  3. The industry standard portion sizes and the ability to use that to figure out how much to purchase.

  4. How to use your projected purchases to calculate a simple per person or flat rate price for your guest and for you to know exactly how much money you will be taking in per job.

Are you an aspiring catering business owner? Do you currently cater to friends and family on the side and want to make your business more profitable and effective? Are you a hospitality professional struggling to meet food cost budgets or have trouble with the concept of menu costing?

This is a very powerful course in effective menu writing and costing for any level of hospitality professional, especially if you are just starting out.

Further resources can be found on my Youtube channel and my website at Morin Hospitality.

Introduction to Menu Costing, Pricing and Writing

Introduction to Menu Costing, Pricing and Writing

This is an introduction to this course module offered exclusively on Udemy! View more of my content for free on my YouTube Channel and my website @ Morin Hospitality

Menu Writing For Profit

Menu Writing For Profit Introduction
Menu Wording
Menu Format
Menu Template Walkthrough

Menu Costing Made Easy

Menu Pricing Worst Practices
Menu Pricing Best Practices
Menu Costing Spreadsheet Walkthrough
You can view and review the lecture materials indefinitely, like an on-demand channel.
Definitely! If you have an internet connection, courses on Udemy are available on any device at any time. If you don't have an internet connection, some instructors also let their students download course lectures. That's up to the instructor though, so make sure you get on their good side!
4.3 out of 5
8 Ratings

Detailed Rating

Stars 5
Stars 4
Stars 3
Stars 2
Stars 1
30-Day Money-Back Guarantee


1 hours on-demand video
Full lifetime access
Access on mobile and TV
Certificate of Completion